This dish is incredible -- I made other versions of this dish in the past, but they didn't come close to the intense flavor of this delicious and easy dish. I really love it! The recipe is from the movie, Chef.
Ingredients:
1 pound dried spaghetti
3/4 cup evoo (extra virgin olive oil)
12 large garlic cloves, cut into thin slivers
crushed red pepper flakes (lots -- I use 1 to 2 tablespoons)
sea salt and freshly ground black pepper
1 cup fresh parsley, minced
1 1/2 cup Parmesan cheese, freshly grated
2 tablespoons fresh lemon juice
Directions:
Bring a large pot of salted water to boil (water should taste like the ocean). Add the spaghetti, cooking until al dente (8-10 minutes) Reserve just a bit of the pasta water and drain remaining water through a colander.
Heat olive oil in a large skillet or pan over medium heat. Add garlic and stir frequently until garlic is golden brown. Add red pepper flakes, salt, and pepper.
Add the drained spaghetti directly to the pan with the reserved pasta water. Toss until spaghetti is thoroughly coated with the garlic oil and pasta water.
Remove pan from heat, add the parsley and Parmesan and toss well. Check for flavor and adjust the salt if necessary. Squeeze lemons over pasta to taste. Garnish with more Parmesan if desired.
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